Debby got some leftover vegetable biryani from a Biology party. We’re going to use as a side with some lamb chops I got from Rosenthal, so I thought I’d do something different and make them with a tandoori marinade.
- Garam Masala
- Some of the goop from a jar of Indian mixed pickle
Mixed in a stainless bowl and put thawed lamb chops in at about 2:40 PM. The color is sort of a light chocolate brown.
Sous vide and broil
Let it warm to room temp and bagged it all. 135F for 2 hours starting at ~6PM. Finish under the broiler.